Scallop & goat cheese salad

Scallops
Red onion
Goats cheese
Lettuce
Olive oil
Lemon
Fresh ground pepper

Saute onion and scallops in olive oil, pepper to taste & fresh squeezed lemon juice until cooked through. Place on top of lettuce and add cheese, then pour oil mix on top.

Chicken Livers (in red wine) salad

Chicken livers
Olive oil plus juice of 1/2 lemon (or lemon flavoured oil)
Red wine
1 clove chopped garlic
Salt & pepper to taste
Lettuce

Heat oil, then add garlic and saute for a few minutes. Add chicken livers, wine, and salt & pepper and saute about 5 minutes or until cooked through, turning chicken livers. Place over lettuce and pour remaining juice on top.

*Polenta is a nice side

Cabbage and Sweet Potato Soup

Chopped cabbage
Diced ham
Garlic, diced
Fresh ground pepper
Butter
Beef stock
Diced sweet potatoes

Cook sweet potatoes in beef stock. Separately, saute garlic and ham in butter, then add cabbage and water as necessary until cabbage is cooked. Season with pepper. Add cabbage mix to beef stock and serve with buttered, toasted rye bread.

Non-stick pans

I need to get a couple of nice non-stick pans when we get back to Adelaide. Any suggestions? I want something that won't wear out in a couple of years;)